I have just made my first sourdough loaf, and the crust is very thick and hard and the bread very dense it even looks as if it could cook longer. What have I done wrong, the flavour is very good though.?
We’ll need much more info in order to help. Post a crumb shot, the recipe, and the method used for this loaf. As important as anything else, let us know the approximate temperature in your kitchen.
Also, let us know everything you can about your starter.
The starter was made over 6 days adding 50gr of strong bread flour and 50 gr of tepid water everyday. there was plenty of fermentation maybe too much as there was a brown liquid on top on day 5 so I just added flour on day 6.
Kitchen is at about 20degrees all the time maybe more when we are cooking.
Not much to tell really, I used 50gr of strong bread flour everyday with 50gr of luke warm water, it started to ferment a little on the 2nd day and as I said was probably over fermenting on day 5 so I just added flour.
These photos were taken after it had been in the fridge for more than 24 hours.
Not bad for your first SD bread.
We’ll need much more info in order to help. Post a crumb shot, the recipe, and the method used for this loaf. As important as anything else, let us know the approximate temperature in your kitchen.
Also, let us know everything you can about your starter.
Dan
The starter was made over 6 days adding 50gr of strong bread flour and 50 gr of tepid water everyday. there was plenty of fermentation maybe too much as there was a brown liquid on top on day 5 so I just added flour on day 6.
Kitchen is at about 20degrees all the time maybe more when we are cooking.
Mike the outside looks much better than the insides.
It looks like there are dry buts in the crumb. Is that the case?
Tell us everything you can about your starter . Closeup pictures of the starter at maturity may help.
Not much to tell really, I used 50gr of strong bread flour everyday with 50gr of luke warm water, it started to ferment a little on the 2nd day and as I said was probably over fermenting on day 5 so I just added flour.
These photos were taken after it had been in the fridge for more than 24 hours.